Curried Potato Salad

Curried Potato Salad makes a nice side dish to fried chicken; it can even be your lunch meal by itself. This recipe makes the regular potato salad stand out by adding a dose of curry powder.

Have you tried Chicken curry before? Imagine the taste when curry is added to rich ingredients. It compliments well and gives the dish an extra boost. I even enjoyed having Curried potato salad when I added nuts to it. I think that the almonds and sun flower seeds did a good job in enhancing the texture of the salad.

Curried Potato Salad is best if served chilled. I usually toss it with the rest of the ingredients when the potatoes are in room temperature. I then cover the salad with cling wrap and place it in the fridge for a couple of hours to chill.

Try this Curried Potato Salad recipe. Let me know what you think.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Curried Potato Salad

Prep: 10 minutes minutes

Cook: 18 minutes minutes

Total: 28 minutes minutes

Print Recipe Rate Recipe

Pin

Email

3

Ingredients

• ▢ 1 lb. red potatoes
• ▢ 1/2 cup mayonnaise
• ▢ 2 tablespoon sweet pickle relish
• ▢ 3/4 cup chopped celery stalk
• ▢ 1/2 cup sour cream
• ▢ 1 small yellow onion minced
• ▢ 1 1/2 teaspoon curry powder
• ▢ 1/2 cup roasted almonds
• ▢ 1/4 cup roasted sunflower seeds
• ▢ 6 cups water
• ▢ Salt and pepper to taste

Instructions

• Pour water on a cooking pot. Let boil.
• Add the potatoes and a teaspoon of salt. Boil for 18 to 23 minutes. Remove from the cooking pot, Let cool and then cube.
• Meanwhile, combine mayonnaise, sour cream, sweet pickle relish, curry powder, salt, and ground black pepper in a mixing bowl. Mix well.
• Add the onion, celery and potatoes. Gently mix until the ingredients are well incorporated.
• Chill in the fridge for 3 hours.
• Top with almonds and sunflower seeds.
• Serve. Share and enjoy!

Nutrition Information

Serving: 3g

© copyright: Vanjo Merano